November 18, 2010

Pizza Rustica (Olive Garden Recipe)

7 ½ cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)
Procedures Pre-heat oven to 350ºF—increase to 550ºF.

  1. POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
  2. PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
  3. CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

  1. PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
  2. BAKE at 350ºF for 45 minutes. Remove and allow to cool.

  1. PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
  2. SLIDE pizza dough onto a pizza pan or parchment paper.
  3. PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
  4. BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...